Tuesday, February 23, 2010

Spicy for Breakfast

Y'all know I'm a big fan of the savory breakfast. That's why I had to try this Peppered Tofu from Good Time Eatin' In Cajun Country by Donna Simon:

Had this been listed in the Main Dishes section, I probably would have just passed the recipe right over. But hot and spicy tofu for breakfast sounded delicious! Though I occasionally enjoy a creamy bowl of peanut butter oats or Barbara's Bakery cereal in the morning, I typically prefer saltier, heartier foods in the a.m. As a kid, I actually ate Ramen noodles for breakfast almost every day before school.

This Peppered Tofu — spiced with smoked paprika, cayenne, and thyme — was the first recipe I've made from Simon's vegan Cajun cookbook. I purchased it in New Orleans back in October, but I had such a backlog of cookbooks at the time that it got pushed aside. The book, published by the Book Publishing Company at the Farm in Summertown, is packed with N'awlins-style deliciousness, like gumbos and po' boys.

I served the Peppered Tofu on a Food for Life Genesis 1:29 Sprouted Grain English Muffin with a melted slice of Tofutti American cheese (which for some reason is not visible in this picture):

Get Sconed Bakery (no relation to Jess's awesome vegan blog of the same name, as far as I know) is located at 1875 Memorial Blvd. in Murfreesboro. That's about a four-hour drive from Memphis, but I think it may be worth a road trip very soon! If any of you guys live in the Middle Tennessee area, please check them out and buy their vegan donuts so they'll continue to put them out there. What the world needs are MORE VEGAN DONUTS! Get Sconed can be reached at 615-410-3528. Click here for more donut pictures. This photo is by Casey Smith.

the world does need more vegan donuts. i think i'd be so happy i'd cry if i could find a vegan & gluten-free donut. i dream about them every night! mmmmmmm! i hear babycakes in NYC has them, and i've considered driving 7 hours for a dozen of them. zomg! mmmmmmm! that's so crazy that you enjoyed your spicy peppered tofu on bread with some cheeze, Bianca - that's one of my favorite breakfasts of all time. i take a slab of organic local 'fu and cook it with just sea salt 'n pepper - then i toss it on some gluten-free bread, add on a slice of vegan rice cheeze, slather on the earth balance and toss it back in the pan for maxium toasty awesomeness. so yum!

My name is Bianca ...

About Me

I'm a 9-year vegan, 19-year vegetarian from the Mid-South, not too far from the muddy banks of the Mississippi River. And that means cornbread, butter beans, and collard greens.
These days, I live in Memphis. Check out my cookbook — Cookin' Crunk. It's filled with yummilicious veganized soul food and country classics.